Chocolate fudge cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cakes
- 200 g Butter (unsalted)
- 200 g Dark chocolate
- 100 ml Hot water
- 200 g Unrefined light muscovado sugar
- 2 Egg(s) (free range) medium
- 1 tsp Vanilla extract
- 250 g Self-raising white flour
For the chocolate fudge icing
- 200 g Dark chocolate
- 100 ml Double cream
- 50 g Icing sugar
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1
Preheat your oven to 160°C (140°C, gas mark 3) and line a cupcake tin with 12 cupcake cases.
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2
In a saucepan gently melt the butter, chocolate, sugar and 100ml hot water, stirring occasionally until the chocolate has melted and is evenly mixed.
For this step you'll need:
- 200g Butter (unsalted)
- 200g Dark chocolate
- 200g Unrefined light muscovado sugar
- 100ml Hot water
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3
Beat together the eggs and vanilla extract, then pour into the melted chocolate and stir until evenly combined.
For this step you'll need:
- 2 Egg(s) (free range) medium
- 1tsp Vanilla extract
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4
Sift the flour into a large mixing bowl then pour in the melted chocolate and stir until smooth and evenly mixed.
For this step you'll need:
- 250g Self-raising white flour
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5
Spoon the mixture into the cupcake cases until they are 2/3 full. Set aside to cool for 5 minutes before placing in the oven for about 20 minutes or until a skewer inserted into the centre of the cakes comes out clean. Leave to cool for five minutes before transferring onto a wire rack to cool completely.
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6
To make the icing, carefully melt the chocolate in a heat proof bowl over a pan of barely simmering water. Take off the heat and stir in the double cream and icing sugar. Mix until evenly combined then set aside to cool slightly and thicken.
For this step you'll need:
- 200g Dark chocolate
- 100ml Double cream
- 50g Icing sugar
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7
Spoon the icing onto each cake using the back of the spoon to spread the icing evenly across the cakes.